10 plus 2 tablespoons extra virgin olive oil
30 g of chopped parsley
2 garlic cloves, chopped
80 g of freshly grated Parmigiano Reggiano or Grana Padano cheese (Parmesan cheese)
100 g of dry bread crumbs
freshly ground black pepper to taste
Preheat oven to 175° C. Wash and dry tomatoes. Cut in half. Using a small teaspoon, remove seeds from tomatoes. Drain tomatoes cut side down on paper towels for 10 minutes. Combine evoo, parsley, garlic, Parmesan cheese, bread crumbs, salt and pepper in a medium bowl. Divide mixture between tomato halves. Place tomatoes in a baking dish. Spoon 2 tablespoons evoo over tops of tomatoes into dish. Bake 25 to 30 minutes or until filling is crisp and golden. Serve warm with a few tablespoons of evoo on the top.